Chicken Gyro Recipe

Prepare marinade

In a medium bowl combine 2 tablespoons olive oil, 2 tablespoons Greek yogurt, 1 tablespoon lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, 1 teaspoon salt and 1 teaspoon black pepper. Whisk until smooth.

Marinate chicken

Trim any excess fat from the chicken thighs and pat dry. Add chicken to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Cook chicken

Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of oil or spray. Cook marinated chicken thighs 5–6 minutes per side, or until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Transfer to a cutting board and let rest 5 minutes, then thinly slice or chop into bite-sized strips.

Prepare cucumber

Grate the seeded English cucumber, then place the grated cucumber in a fine mesh sieve or clean towel and press/ squeeze to remove excess moisture until mostly dry (this prevents watery tzatziki). Measure about 1/2 cup drained.

Mix tzatziki

In a bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tablespoon chopped fresh dill, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth. Taste and adjust salt, lemon or dill as desired. Refrigerate at least 15 minutes to let flavors meld.

While chicken cooks and tzatziki chills, thinly slice the tomato and red onion. Shred the lettuce and have pickles sliced ready. If you prefer milder onion, soak the slices in cold water for 5–10 minutes and drain before assembling.

Warm pita

Warm pita breads in a dry skillet over medium heat 30–45 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Brush lightly with 1 teaspoon olive oil if desired.

Assemble gyros

Place a warmed pita on a plate. Spread 2–3 tablespoons tzatziki down the center. Add a handful (about 1/2 cup) shredded lettuce, 3–4 slices of tomato, some red onion, and 3–4 pickle slices. Top with an even portion of sliced chicken (about 4 ounces). Spoon extra tzatziki on top and garnish with lemon wedge and chopped parsley or dill if using.

Fold the pita around the fillings or roll tightly in parchment or foil to hold. Serve immediately with remaining lemon wedges and extra tzatziki on the side.